COOK & EAT chicken
more than
chicken soup for the soul
Using the right cut of chicken is the key to achieving tender, flavourful results. While thigh meat will stay juicy in a slowsimmering coq au Riesling, chicken breasts are best for a quick-fry recipe. RECIPES THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING THE PROPS
92 | CANADIAN LIVING JANUARY/FEBRUARY 2018
